Roasted Poussins With Aniseed, Thyme And Orange Zest

Ingredients

• 2 poussins (2 1/2 pounds each)
• ¼ cup thyme leaves
• Grated zest of 1 orange
• 1 tablespoon aniseed
• ¼ cup Dijon mustard
• 1 tablespoon olive oil
• Sea salt
• Freshly ground black pepper
• 1 medium onion, cut into quarters
• ¼ cup dry vermouth
• 3 tablespoons heavy cream

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    844 calories; 58 grams fat; 16 grams saturated fat; 0 grams trans fat; 26 grams monounsaturated fat; 10 grams polyunsaturated fat; 7 grams carbohydrates; 1 gram dietary fiber; 4 grams sugars; 66 grams protein; 392 milligrams cholesterol; 892 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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6 servings

Preparation

1. Heat oven to 375 degrees. Place the poussins in a roasting pan, and bring to room temperature.
2. In a small bowl, stir together the thyme leaves, orange zest, aniseed, mustard and olive oil. Add salt and pepper. Spread a little of the mixture inside the birds. Place two onion quarters inside each bird. Spread remaining mustard paste on skin.
3. Roast until birds’ thigh juices run clear, 1 hour to 1 hour 10 minutes. Remove birds to cutting board and let rest 10 minutes.
4. To prepare gravy, place roasting pan over medium-high heat, and add the vermouth. Using a wooden spoon, scrape up pan drippings. Bring vermouth to a boil. Add 1/2 cup water; bring to boil. Stir in the cream. Taste, and adjust seasoning. Carve birds. Serve, passing gravy on side.